Lemon curd cheesecake

1.Preheat oven to 160°C. Spray an 18cm springform pan with oil.

2.In a bowl, using an electric mixer, beat cream cheese, ricotta, curd, honey, egg-yolks and zest together.

3.In a clean bowl, using an electric mixer, beat egg-whites until soft peaks form. Fold into cheese mixture. Pour into pan.

4.Bake 35-40 minutes, until well risen, golden and just-set in the middle (it will be a little wobbly).

5.Turn oven off and allow cheesecake to cool with door ajar. Then chill at least 3 hours. Serve with blueberries and yoghurt.